Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods-Reference-Cited by-同舟云学术

Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

Author:

Bu Guanhao¹,Yang Yingying¹,Chen Fusheng¹,Liao Zhixiong²,Gao Yanxiu¹,Yang Hongshun³⁴,Li Runjie¹,Liu Kunlun¹,Zhao Junting⁵

Affiliation:

1. College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001 China

2. Xinke College; Henan Institute of Science and Technology; Xinxiang 453003 China

3. Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Science Drive 2 Singapore 117543 Singapore

4. National University of Singapore (Suzhou) Research Institute; Suzhou Industrial Park; 377 Lin Quan Street Jiangsu 215123 China

5. School of Chemistry and Chemical Engineering; Henan University of Technology; Zhengzhou 450001 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference38 articles.

3. Effect of different factors on forward extraction of soy protein in reverse micelle systems;Bu;African Journal of Biotechnology,2012

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